Healthy Cranberry Applesauce

This healthy cranberry applesauce brings a bright and festive combination of tart cranberries and sweet apples, perfect for holiday gatherings or a wholesome everyday treat. The warmth of cinnamon and nutmeg paired with natural sweeteners makes this sauce a delightfully balanced dish that adds color and flavor to any meal.

I first made this recipe for a Thanksgiving potluck, and it quickly became a favorite. The tartness of the cranberries perfectly balances the sweetness of the apples, making it a bright spot on any holiday table.

Ingredients

• Fuji apples: Three medium peeled, cored and chopped for sweetness and soft texture
• Gala apples: Three medium peeled, cored and chopped to add juicy flavor and natural sugar
• Granny Smith apples: Two medium peeled, cored for a crisp tartness that balances the mix
• Fresh cranberries: One and a half cups adding tartness and vibrancy to the dish
• Water: Half a cup to help soften and cook down the fruit
• Pure maple syrup: Two tablespoons as a natural liquid sweetener and flavor booster
• Brown sugar: Quarter cup to deepen sweetness with a caramel note
• Ground cinnamon: One teaspoon warming spice that complements both apples and cranberries
• Ground nutmeg: Quarter teaspoon to add subtle earthy warmth
• Fresh lemon juice: Two teaspoons providing brightness and acidity
• Lemon zest: One teaspoon for a final lift of citrus aroma
• Pure vanilla extract: One teaspoon adding depth and rounding out flavors
• Sea salt: A pinch enhancing all the ingredients and balancing sweetness

Instructions

Prepare apples and cranberries:

Peel, core and chop all apples into similarly sized pieces so they cook evenly. Rinse cranberries thoroughly discarding any that look shriveled or damaged for the freshest taste.

Combine ingredients in pot:

Add chopped apples, cranberries, water, maple syrup, brown sugar, cinnamon, nutmeg, lemon juice, lemon zest, vanilla and a pinch of sea salt into a large heavybottomed saucepan. Stir gently to distribute flavors evenly throughout.

Cook the applesauce:

Cover the pot with a lid and place over medium heat. Let it come to a simmer then reduce heat to mediumlow. Cook gently for 20 to 25 minutes stirring occasionally until the apples are very soft and the cranberries have just burst open.

Mash or puree to desired texture:

Remove from heat. For chunky sauce use a potato masher or fork to break up the fruit directly in the pot. For smooth applesauce blend with an immersion blender or carefully transfer to a blender and pulse until you reach your preferred consistency.

Finish and serve:

Taste and adjust sweetness or acidity if needed adding more maple syrup or lemon juice. Serve warm or let cool to room temperature and store in an airtight container in the refrigerator for up to a week.

The lemon zest is my favorite finishing touch. It brightens the whole sauce and adds a fresh zip that pairs beautifully with the warm spices. I remember serving this at a Friendsgiving where guests kept coming back for seconds appreciating the perfect balance between tart and sweet.

Storage Tips

Store applesauce in an airtight container in the refrigerator where it keeps fresh for about a week. You can freeze portions in freezersafe containers for up to three months. Thaw overnight in the fridge and stir well before serving.

Ingredient Substitutions

Maple syrup can be replaced with honey if not vegan or with agave syrup for a neutral vegan option. Brown sugar can be swapped with coconut sugar which offers a lower glycemic impact and subtle caramel flavor. For a twist try replacing one apple type with ripe pears for a floral and mild variation.

Serving Suggestions

Serve chilled as a refreshing snack or dessert. Warm applesauce is a cozy side for breakfast dishes like oatmeal or pancakes and pairs wonderfully with roasted poultry or pork. For special occasions present in small glass jars garnished with cinnamon sticks and fresh cranberries.

This cranberry applesauce is a bright, versatile accompaniment that elevates both everyday meals and holiday feasts. It keeps well and adapts easily to your taste.

Your Recipe Questions Answered

→ Which apples work best for this dish?

Using a mix of Fuji, Gala, and Granny Smith apples provides a balance of sweetness, tartness, and texture for a well-rounded flavor.

→ Can I substitute the sweeteners?

Maple syrup can be replaced with honey or agave, while brown sugar can be swapped with coconut sugar for a different flavor profile.

→ How do I achieve a smooth or chunky texture?

For chunky texture, mash the cooked fruit with a masher or fork. For smooth, use an immersion blender or regular blender to puree.

→ What’s the best way to store it?

Keep the apples and cranberries blend in an airtight container in the refrigerator for up to one week to maintain freshness.

→ How can I enhance the flavor?

Adding extra lemon zest or a cinnamon stick garnish brightens and visually enhances the dish, making it perfect for special occasions.